Dana Myers > wrote:

>>>> The early-birds got the good sparkling wine - everyone else
>>>> quaffed the Korbel; vigorous mousse and energetic mousse,

>>> energetic perlage, I meant.

>> Aren't "perlage" and "mousse" synonyms?

> I may be wrong, but I thought mousse is the 'foam' on the top of
> the wine, and perlage are the streams of bubbles that form in
> the wine.

Interesting, never heard before. What I have been told in
Champagne ist that the foam at the top - typically at the rim - is
called "couronne" (crown), and that a persisting couronne would be
a sign of quality.

M.